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Original Articles

Deamidation of food proteins to improve functionality

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Pages 283-292 | Published online: 29 Sep 2009

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Yi Zhang & Benjamin K. Simpson. (2020) Food-related transglutaminase obtained from fish/shellfish. Critical Reviews in Food Science and Nutrition 60:19, pages 3214-3232.
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Dan Li & Xin-Huai Zhao. (2012) Limited Deamidation of Soybean Protein Isolates by Glutaminase and its Impacts on the Selected Properties. International Journal of Food Properties 15:3, pages 638-655.
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Gilbert Idolo Imafidon, NanaY. Farkye & ArthurM. Spanier. (1997) Isolation, purification, and alteration of some functional groups of major milk proteins: A review. Critical Reviews in Food Science and Nutrition 37:7, pages 663-689.
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WilliamE. Riha$suffix/text()$suffix/text() & Chi‐Tang Ho. (1996) Formation of flavors during extrusion cooking. Food Reviews International 12:3, pages 351-373.
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Articles from other publishers (80)

Yajie Dai, Wen Zhong, Xiaohuan Hu, Xiaorui Ji, Qiuyue Sun, Ruohua Wang, Dianyu Yu, Fei Wu & Liqi Wang. (2023) Conformational and functional changes from deamidation of wheat gluten with electrochemical treatment. Journal of the Science of Food and Agriculture 103:12, pages 5677-5686.
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Ourania Gouseti, Mads Emil Larsen, Ashwitha Amin, Serafim Bakalis, Iben Lykke Petersen, Rene Lametsch & Poul Erik Jensen. (2023) Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review. Foods 12:13, pages 2518.
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Lutz Grossmann & David Julian McClements. (2023) Current insights into protein solubility: A review of its importance for alternative proteins. Food Hydrocolloids 137, pages 108416.
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Li Zheng, Joe M. Regenstein, Zhongjiang Wang, Huajiang Zhang & Linyi Zhou. (2023) Reconstituted rice protein:The raw materials, techniques and challenges. Trends in Food Science & Technology 133, pages 267-276.
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Frederik Janssen, Viena Monterde & Arno G. B. Wouters. (2023) Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems. Comprehensive Reviews in Food Science and Food Safety.
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Ying Li, Zhong Zhang & Alireza Abbaspourrad. (2022) Improving solubility and functional properties of phycocyanin under acidic conditions by glutaminase deamidation and succinylation. Food Hydrocolloids 133, pages 107994.
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José Fernando Solanilla Duque, Cecilio Carrera & Juan Miguel Rodríguez Patino. (2022) Effect of pH on the interfacial and foaming properties of Maillard reaction-modified proteins. Biophysical Chemistry 291, pages 106906.
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Yohanna Belén Martínez, Flavia Vanina Ferreira & Matías Alejandro Musumeci. (2022) l-Glutamine-, peptidyl- and protein-glutaminases: structural features and applications in the food industry. World Journal of Microbiology and Biotechnology 38:11.
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Xiao Liu, Chao Wang, Xinwen Zhang, Guoqiang Zhang, Jingwen Zhou & Jian Chen. (2022) Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods. Foods 11:3, pages 440.
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Supun Fernando. (2021) Pulse protein ingredient modification. Journal of the Science of Food and Agriculture 102:3, pages 892-897.
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Sophitha Meenmanee, Apisada Rattananukrom, Somruedee Thaiphanit & Inthawoot Suppavorasatit. (2022) Improvement of solubility, foaming, and emulsification properties of coconut (Cocos nucifera L.) protein by non-enzymatic deamidation. LWT 153, pages 112493.
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Yanting Shen, Shan Hong & Yonghui Li. 2022. Emerging Sources and Applications of Alternative Proteins. Emerging Sources and Applications of Alternative Proteins 71 127 .
Guoqiang Zhang, Shujie Ma, Xiao Liu, Xinxin Yin, Song Liu, Jingwen Zhou & Guocheng Du. (2021) Protein-glutaminase: Research progress and prospect in food manufacturing. Food Bioscience 43, pages 101314.
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Xing Chen, Wenyan Fu, Yangchao Luo, Chun Cui, Inthawoot Suppavorasatit & Li Liang. (2021) Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3788-3817.
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Jovana Glusac & Ayelet Fishman. (2021) Enzymatic and chemical modification of zein for food application. Trends in Food Science & Technology 112, pages 507-517.
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Ines Kutzli, Jochen Weiss & Monika Gibis. (2021) Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods 10:2, pages 376.
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Felix U. Akharume, Rotimi E. Aluko & Akinbode A. Adedeji. (2021) Modification of plant proteins for improved functionality: A review. Comprehensive Reviews in Food Science and Food Safety 20:1, pages 198-224.
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Chengliang Li, Leticia Mora, Marta Gallego, M-Concepción Aristoy & Fidel Toldrá. (2020) Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham. Food Chemistry 332, pages 127388.
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Waranya Temthawee, Atikorn Panya, Keith R. Cadwallader & Inthawoot Suppavorasatit. (2020) Flavor binding property of coconut protein affected by protein-glutaminase: Vanillin-coconut protein model. LWT 130, pages 109676.
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Luyi Fang, Huan Xiang, Dongxiao Sun-Waterhouse, Chun Cui & Junjie Lin. (2020) Enhancing the Usability of Pea Protein Isolate in Food Applications through Modifying Its Structural and Sensory Properties via Deamidation by Glutaminase. Journal of Agricultural and Food Chemistry 68:6, pages 1691-1697.
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Laixin Dai, Corina L Reichert, Jörg Hinrichs & Jochen Weiss. (2019) An erosion‐type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides . Journal of the Science of Food and Agriculture 100:3, pages 1072-1079.
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Noriko Miwa, Mayu Mitsuhashi & Takayuki Kajiura. (2019) Screening of microorganisms producing a novel protein-asparaginase and characterization of the enzyme derived from Luteimicrobium album. Journal of Bioscience and Bioengineering 127:3, pages 281-287.
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Hitomi Kumagai & Reiko Urade. 2019. Flour and Breads and their Fortification in Health and Disease Prevention. Flour and Breads and their Fortification in Health and Disease Prevention 3 11 .
Baode Sun, David Wibowo, Anton P. J. Middelberg & Chun-Xia Zhao. (2018) Cost-effective downstream processing of recombinantly produced pexiganan peptide and its antimicrobial activity. AMB Express 8:1.
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Ruidan Qu, Xiaoyu Zhu, Min Tian, Yingjie Liu, Wenjuan Yan, Jian Ye, Hongliang Gao & Jing Huang. (2018) Complete Genome Sequence and Characterization of a Protein-Glutaminase Producing Strain, Chryseobacterium proteolyticum QSH1265. Frontiers in Microbiology 9.
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Sanaa E. Tork, Magda M. Aly & Omar Elsemin. (2018) A new l-glutaminase from Streptomyces pratensis NRC 10: Gene identification, enzyme purification, and characterization. International Journal of Biological Macromolecules 113, pages 550-557.
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Supichcha Kunarayakul, Somruedee Thaiphanit, Pranee Anprung & Inthawoot Suppavorasatit. (2018) Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins. Food Hydrocolloids 79, pages 197-207.
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Kamil P. Drapala, Daniel M. Mulvihill & James A. O’Mahony. (2018) A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems. Food Structure 16, pages 27-42.
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Yongquan Wang, Jing Gan, Yun Zhou, Yongqiang Cheng & Satoru Nirasawa. (2017) Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure. Food Hydrocolloids 72, pages 105-114.
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Manuel Cañete, Leticia Mora & Fidel Toldrá. (2017) Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham. Food Chemistry 229, pages 710-715.
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James A. O'Mahony, Kamil P. Drapala, Eve M. Mulcahy & Daniel M. Mulvihill. (2017) Controlled glycation of milk proteins and peptides: Functional properties. International Dairy Journal 67, pages 16-34.
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Subin R. C. K. Rajendran, Beth Mason & Chibuike C. Udenigwe. (2016) Peptidomics of Peptic Digest of Selected Potato Tuber Proteins: Post-Translational Modifications and Limited Cleavage Specificity. Journal of Agricultural and Food Chemistry 64:11, pages 2432-2437.
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Camille Broyard & Frédéric Gaucheron. (2015) Modifications of structures and functions of caseins: a scientific and technological challenge. Dairy Science & Technology 95:6, pages 831-862.
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Sunil S. Adav, Anita Ravindran & Siu Kwan Sze. (2015) Quantitative proteomic study of Aspergillus Fumigatus secretome revealed deamidation of secretory enzymes. Journal of Proteomics 119, pages 154-168.
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Chaoying Qiu, Mouming Zhao & David Julian McClements. (2015) Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition. Food Hydrocolloids 43, pages 377-387.
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Inge J. Minten, Nicolas Abello, Margot E. F. Schooneveld-Bergmans & Marco A. van den Berg. (2014) Post-production modification of industrial enzymes. Applied Microbiology and Biotechnology 98:14, pages 6215-6231.
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Noriko Miwa, Noriki Nio & Kenji Sonomoto. (2014) Effect of enzymatic deamidation by protein-glutaminase on the textural and microstructural properties of set yoghurt. International Dairy Journal 36:1, pages 1-5.
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Mirjana Dimitrijev Dwyer, Lizhong He, Michael James, Andrew Nelson & Anton P. J. Middelberg. (2013) Insights into the role of protein molecule size and structure on interfacial properties using designed sequences. Journal of The Royal Society Interface 10:80, pages 20120987.
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Noriko Miwa, Keiichi Yokoyama, Noriki Nio & Kenji Sonomoto. (2013) Effect of Enzymatic Deamidation on the Heat-induced Conformational Changes in Whey Protein Isolate and Its Relation to Gel Properties. Journal of Agricultural and Food Chemistry 61:9, pages 2205-2212.
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Inthawoot Suppavorasatit & Keith R. Cadwallader. (2012) Effect of Enzymatic Deamidation of Soy Protein by Protein–Glutaminase on the Flavor-Binding Properties of the Protein under Aqueous Conditions. Journal of Agricultural and Food Chemistry 60:32, pages 7817-7823.
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Kotaro Ito, Kenichiro Matsushima & Yasuji Koyama. (2012) Gene Cloning, Purification, and Characterization of a Novel Peptidoglutaminase-Asparaginase from Aspergillus sojae. Applied and Environmental Microbiology 78:15, pages 5182-5188.
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Mirjana Dimitrijev-Dwyer, Lizhong He, Michael James, Andrew Nelson, Liguang Wang & Anton P. J. Middelberg. (2012) The effects of acid hydrolysis on protein biosurfactant molecular, interfacial, and foam properties: pH responsive protein hydrolysates. Soft Matter 8:19, pages 5131.
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Noriko Miwa, Nobuhisa Shimba, Mina Nakamura, Keiichi Yokoyama, Noriki Nio, Eiichiro Suzuki & Kenji Sonomoto. (2011) Incorporation of 15 N-Labeled Ammonia into Glutamine Amide Groups by Protein-Glutaminase and Analysis of the Reactivity for α-Lactalbumin . Journal of Agricultural and Food Chemistry 59:24, pages 12752-12760.
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Yongle Liu, Xianghong Li, Xiaoling Zhou, Jian Yu, Faxiang Wang & Jianhui Wang. (2011) Effects of glutaminase deamidation on the structure and solubility of rice glutelin. LWT - Food Science and Technology 44:10, pages 2205-2210.
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E. Allen Foegeding & Jack P. Davis. (2011) Food protein functionality: A comprehensive approach. Food Hydrocolloids 25:8, pages 1853-1864.
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Inthawoot Suppavorasatit, Elvira Gonzalez De Mejia & Keith R. Cadwallader. (2011) Optimization of the Enzymatic Deamidation of Soy Protein by Protein-Glutaminase and Its Effect on the Functional Properties of the Protein. Journal of Agricultural and Food Chemistry 59:21, pages 11621-11628.
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Ryota Hashizume, Yukiko Maki, Kimihiko Mizutani, Nobuyuki Takahashi, Hiroyuki Matsubara, Akiko Sugita, Kimihiko Sato, Shotaro Yamaguchi & Bunzo Mikami. (2011) Crystal Structures of Protein Glutaminase and Its Pro Forms Converted into Enzyme-Substrate Complex. Journal of Biological Chemistry 286:44, pages 38691-38702.
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Cheng-Mei Liu, Jun-Zhen Zhong, Wei Liu, Zong-Cai Tu, Jie Wan, Xiao-Fei Cai & Xin-Yun Song. (2011) Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization. Journal of Food Science 76:4, pages E341-E347.
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